Usuba
Vegetable and Chickpea Curry
A fragrant Indian dish with pumpkin, beans, mushrooms, and chickpeas. Vegetables are stewed in a spicy base with coconut milk and served with creamy yogurt. Light, satisfying, and healthy.
- Total
- 20 min
- Standard serving
- 469.9 g
Ingredients
Total 14- Onion
37.5 g≈ 1/4 pcs - Green beansзеленый
50 g≈ 6 pcs - Curry
3.375 g≈ 3/4 tsp - Pumpkin
75 g - Vegetable oil
11.25 ml≈ 2 tsp - Vegetable Broth
157.5 ml≈ 2/3 cup - Canned chickpeas
0.25 can - Red bell pepper
37.5 g≈ 1/4 pcs - Mushroomsконсервированный
0.25 can - Coconut milk
32.5 ml≈ 2 tbsp - Yogurt
62.5 ml≈ 4 tbsp - Seasonings
to taste - Salt
to taste - Black peppercornsмолотый
to taste≈ 1.5 pcs
Instructions
- 1
Step 1
Rinse young green bean pods and drain in a colander.
- 2
Step 2
Chop the onion. Fry it in vegetable oil until transparent. Add curry and fry for another 1–2 minutes until the aroma is released.
- 3
Step 3
Clean the pumpkin and remove the seeds. Cut the flesh into cubes with 2 cm sides. Add to the pan with the onion and lightly fry. Pour in the vegetable broth.
- 4
Step 4
Add green beans, canned chickpeas, sliced red pepper, and canned mushrooms. Pour in coconut milk. Cook for 10 minutes over medium heat.
- 5
Step 5
Season the natural yogurt with salt and black pepper. Mix the prepared curry with yogurt. Taste and add spices to your liking. Serve hot.
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